6 East Dennis Oysters On The ½ Shell Recipe

Clean and chill

Rinse the oysters under cold running water, scrubbing the shells with a stiff brush to remove dirt and debris. Place oysters in the refrigerator while you prepare the sauces to keep them cold and to allow brine to settle.

Shuck oysters

Lay a clean kitchen towel on the counter. Hold one oyster cupped-side down in the towel to protect your hand. Insert the tip of the oyster knife into the hinge and twist gently until the shell pops. Run the knife along the top shell to sever the muscle and remove the top shell. Slide the knife under the oyster to detach it from the bottom shell, keeping the oyster level to retain liquor. Repeat for all 6 oysters and place each oyster in its bottom shell on a bed of crushed ice or rock salt to stabilize.

Combine the minced shallot, red wine vinegar, champagne vinegar, crushed pink peppercorns, granulated sugar, a pinch of fine sea salt, and a pinch of freshly ground black pepper in a small bowl. Stir until the sugar and salt dissolve. Taste and adjust acidity or sweetness — add up to ½ tsp more sugar if it’s too sharp, or a few drops of vinegar if it needs brightness. Let the mignonette rest at room temperature for at least 10 minutes for flavors to meld (can refrigerate up to 2 hours).

In a small bowl, whisk together ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce if using. Season with a pinch of freshly ground black pepper. Taste and adjust horseradish or lemon to reach the desired heat and brightness. Chill briefly if desired.

Spread the crushed ice or rock salt evenly on a serving plate so the oysters sit level. Arrange the shucked oysters on their bottoms across the ice. Place small bowls of pink peppercorn mignonette and cocktail sauce on the plate. Cut the lemon in half and slice into wedges; garnish the plate with lemon wedges and optional microgreens or parsley.

Serve immediately while oysters are cold. To eat: add a small spoonful of mignonette or cocktail sauce to each oyster as desired, squeeze a little lemon over the oyster, then tip the shell and slurp the oyster and its liquor.